Cast Iron Beef Tenderloin

5 from 5 votes

Roasting a whole beef tenderloin in a cast iron skillet is the best way to make tender and juicy beef that will melt in your mouth!

Prep Time15

Cook Time35

Total Time50

Course: Main Course, Main Dishes

Cuisine: American

Servings:

Calories: 592kcal

Trim - remove the silvers skin and excess fat from the tenderloin if a butcher has not done so already. Use a sharp knife to carefully cut away fat and silver skin from meat.
Pat Dry - Before adding the herbs and salt, pat roast with paper towels to remove excess moisture.
Tie - Wrap the smaller ends of the roast under the larger middle. Tie it up in several spots so it will cook more evenly. Cut off excess twine.
Sprinkle with Herbs - Sprinkle coarse sea salt over entire roast, including the ends. Follow with dried thyme and garlic powder. Press herbs down so they will stick to the meat.

Sear - Add the beef to a large cast iron skillet and drizzle olive oil over the top. Place in a 475ºF oven for 10 minutes to sear the meat, then lower the temperature to 300 degrees.
Roast - Cook roast uncovered in the oven at 300ºF. Check temperature with an instant-read thermometer every 10 minutes. If your roast is bigger or smaller the cooking time will vary.
Check Temperature - Remember to cook to temperature, not to time. Take the roast out of oven when the temperature in the middle of the tenderloin reaches 5 to 10 degrees BELOW your desired doneness.
Rest - Remove tenderloin from oven with tongs and place on a cutting board. There's no need to cover it with aluminum foil or it will sweat. Let it rest for at least 10 minutes before carving into 1 inch slices. *Remember to remove the twine before carving.

Mix all ingredients together in a small bowl. Refrigerate until time to serve alongside tenderloin slices.

It's easier to sear the meat in the oven to avoid grease splatters on top of the stove.
Cook meat until the internal temperature is 5 degrees below the desired doneness, then remove from oven.
Let meat rest for at least 10 minutes after roasting to redistribute the juices.
To reheat roast beef, wrap in aluminum foil and place in a 350 degree oven for 2 to 3 minutes, until the temperature is warm to the touch. Avoid cooking it too long or the meat will dry out.
A beef tenderloin roast can be easily frozen before cooking and thawed out later. If buying in bulk, cut some slices into filet mignon steaks as well. Use a vacuum sealer to prevent freezer burn. Freeze uncooked meat for up to 3 months and thaw in the refrigerator overnight before prepping.
View the Google Web Story for Cast Iron Beef Tenderloin!